Baked Eggs in Ham Cups
By á-235
Ingredients
- 2 tbsp (25 mL) butter
- 1 cup (250 mL) panko (Japanese-style bread crumbs) or coarse dry bread crumbs
- 1/4 cup (50 mL) finely chopped green onion
- 1/4 cup (50 mL) finely chopped fresh parsley
- 1/2 tsp (2 mL) paprika
- 1/4 cup (50 mL) butter
- 3 1/2 cups (875 mL) finely chopped mushrooms
- 1/2 cup (125 mL) finely chopped green onions
- 1 pkg (150 g) Boursin cheese with garlic and fine herbs, crumbled
- 2 tbsp (25 mL) whipping cream
- 1/4 tsp (1 mL) salt
- 1/8 tsp (0.5 mL) freshly ground pepper
- 12 thin round slices deli ham
- 12 eggs
Details
Adapted from atcoblueflamekitchen.com
Preparation
Step 1
To prepare panko topping, melt 2 tbsp (25 mL) butter in a small frypan over medium heat. Add panko and sauté until lightly toasted. Remove from heat. Stir in 1/4 cup (50 mL) green onion, parsley and paprika; set aside.
Melt 1/4 cup (50 mL) butter in a large frypan over medium heat. Add mushrooms and 1/2 cup (125 mL) green onions. Cook, stirring frequently, until mushrooms are browned and liquid is evaporated, about 13 – 15 minutes. Remove from heat. Add cheese and cream, stirring until cheese is melted. Stir in salt and pepper.
Preheat oven to 350ºF (180ºC). Press 1 slice of ham into each of 12 greased muffin cups, forming a ham cup. Spoon mushroom mixture into ham cups, dividing equally. Carefully crack 1 egg on top of mushroom mixture in each ham cup. Top eggs with panko topping, dividing equally.
Bake for 17 – 20 minutes or until eggs are set. Serve immediately. Makes 12.
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